Season beef with pepper. Heat oil in a large frying pan over high heat. Add beef. Cook for 2 minutes each side or until browned all over. Transfer to a large plate. Set aside to cool completely.
Step 2 Reduce heat to medium-high. Add butter to pan. Add eschalot and garlic. Cook for 2 minutes or until eschalot has softened. Add mushroom and thyme. Cook, stirring occasionally, for 10 minutes or until tender and all liquid has evaporated. Transfer to a colander placed over a bowl. Allow to cool.
Step 3 Place a 50cm long piece of plastic wrap on a flat surface. Arrange crepes, slightly overlapping, in 2 rows on plastic wrap. Leaving a 5cm border on all sides, top crepes with mushroom mixture. Spread pate evenly over beef. Place beef on centre of crepes. Using plastic wrap as a guide, fold crepes over beef to enclose. Wrap in plastic wrap. Refrigerate for 20 minutes to rest.
Step 4 Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place 2 pastry sheets on a flat surface, slightly overlapping. Cut remaining pastry sheet in half. Place pastry pieces, slightly overlapping, on one long side. Press joins to seal. Remove and discard plastic wrap from beef. Place on centre of pastry. Fold long sides of pastry over beef to cover, trimming excess pastry (reserve trimmings). Fold in short sides to enclose. Press to seal. Place beef, seam-side down, on prepared baking tray. Brush with egg. Cut leaf shapes from reserved pastry trimmings. Place on top of wellington and brush with egg. Season with salt and pepper. Bake for 50 minutes for medium or until cooked to your liking. Stand, covered, for 15 minutes to rest.
Step 5 Meanwhile, make gravy Melt butter in a small saucepan over medium-high heat until melted and foaming. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually add port, stirring constantly. Cook for 1 minute. Slowly add stock, stirring until smooth and combined. Bring to the boil. Reduce heat to low. Simmer, stirring, for 10 minutes or until slightly thickened. Season with salt and pepper.
Step 6 Cut beef into thick slices. Serve with mashed potato, green beans and gravy.
500g beef mince
250g packet dried lasagne pasta sheets
80g mozzarella cheese, coarsely grated
70g cup parmesan cheese, finely grated
1/2 cup plain flour
3 cups milk
CLASSIC BEEF LASAGNE
Step 1 Preheat oven to 180°C. Grease a 7.5cm deep, 18cm x 22cm (base), 12-cup capacity baking dish.
Step 2 Make white sauce: Melt butter in a heavy-based saucepan over medium-high heat. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly until smooth. Return to heat. Cook, stirring, for 8 to 10 minutes or until sauce comes to the boil. Season with salt and pepper.
Step 3 Spoon a little warm ragu over base of baking dish. Top with 1 layer pasta. Spoon over half the remaining ragu. Spoon over half the white sauce. Repeat pasta and ragu layers finishing with a layer of pasta. Spoon remaining white sauce over pasta. Combine mozzarella and parmesan. Sprinkle over lasagne. Cover with foil.
Step 4 Bake for 30 minutes or until pasta is tender. Uncover and cook for a further 10 minutes or until top is golden and edges bubbling. Stand for 10 minutes. Serve.
2 teaspoons ground cumin
1 teaspoon smoked paprika
2 teaspoons dried oregano
2 tablespoons lime juice, plus lime wedges to serve
2 tablespoons sunflower oil
400g rumpsteak, trimmed, cut into 1cm strips
1 red capsicum, cut into strips
2 red onions, sliced
1/4 cup chopped coriander
8 flour tortillas
1/2 cup sour cream
1 red onion, finely chopped
Juice of 2 large limes
1 teaspoon ground cumin
1/4 cup chopped coriander
1-2 green chillies, seeds removed, chopped
Step 1 Combine onion and lime juice in a bowl and stand for about 30 minutes. Just before serving, place the onion mixture in a food processor with the avocado, cumin, coriander and chilli, then pulse to form a coarse puree. Season well.
Step 2 To make the fajitas: Combine cumin, paprika, oregano, lime juice, 1 tablespoon oil and some salt and pepper in a bowl.
Step 3 Add the steak, then stand at room temperature to marinate for up to 15 minutes.
Step 4 Heat the remaining tablespoon of oil in a large frypan over medium-high heat, then add the capsicum and onion. Cook, stirring, for 2-3 minutes until softened.
Step 5 Remove from the frypan and keep warm. In 2 batches, add the steak to the pan and cook, turning, for 2-3 minutes until brown and just cooked.
Step 6 Remove from heat, then return the vegetables to the pan and stir through the coriander.
Step 7 Fill the tortillas with steak mixture, top with sour cream and guacamole, and serve with lime wedges.
Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Step 2 Meanwhile, heat oil in a saucepan over medium-high heat. Add mushroom. Cook, stirring, for 5 minutes or until softened. Add paprika. Cook, stirring, for 1 minute. Add beef mixture, soup and sauce. Stir. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened.
Step 3 Add sour cream. Stir until combined and heated through. Serve stroganoff with fettuccine and sprinkled with parsley.
2 long red chillies, halved, deseeded, sliced diagonally
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 cup fresh Thai basil leaves
1/2 cup roasted unsalted peanuts, roughly chopped steamed rice, to serve
LIME SESAME DRESSING
2 tablespoons lime juice
2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
1 teaspoon sesame oil
2cm piece fresh ginger, finely grated
THAI BEEF SALAD
Step 1 Make dressing: Whisk lime juice, fish sauce, brown sugar, sesame oil and ginger together in a jug until sugar is dissolved.
Step 2Place beef in a glass or ceramic dish. Drizzle over half the lime sesame dressing. Turn to coat. Cover. Refrigerate for 1 hour 30 minutes, if time permits.
Step 3 Heat a barbecue plate or chargrill over medium-high heat. Drizzle beef with oil. Cook for 2 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice.
Step 4 Place tomato, cucumber, chilli, mint, coriander, basil, and beef in a large bowl. Toss to combine. Divide between plates. Drizzle with remaining dressing. Sprinkle with peanuts. Serve with rice.